1. Raw material processing. Using a stainless steel knife, cut the halves along the "suture line" of the fruit, remove the core, and slice again. 2. Blanching. Peach slices are blanched in boiling water for 5 to 10 minutes, picked up and drained. 3. Smoked sulfur. Place the peach slices in the fruit plate and smoke for 4~6 hours. About 3 kg of sulfur per ton of fresh fruit is required. 4. Monotonous. Sulphur-flavored peach slices are exposed in the hot sun and are often flipped to speed up monotony. When the sun reaches 67% dry, put it in the cool place for two or three days and then dry it until it is dried. At this time, the water content should be 15% to 18%. It can also be sent directly to the baking room for drying. The temperature is controlled at 55~65°C, relative humidity 30% and monotonous 14 hours. 5. Return to flexible packaging. The unqualified peach slices were removed first, and then the qualified peach slices were placed in a sealed storage room to make the peach slices even and soft in texture. Finally, it can be packed in food bags and cartons. Covid-19 Rapid Test,Sars-Cov-2 Rapid Test,Sars-Cov-2 Igg Antibody Test,Sars-Cov-2 Igg Igm Antibody Test Wuxi BioHermes Bio & Medical Technology Co., Ltd. , https://www.biohermesglobal.com